Gingerbread

“As Eliza slid another batch of gingerbread from the oven, the mixed spice mingled with treacle and ginger, producing a fleeting memory of Christmas. The comforting smell had always reminded Maggie of her mother’s recipe, and she hadn’t made it for years because of it.”

Maggie’s Kitchen, page 318

This favourite can make a great comeback with the addition of chopped stem ginger added to the batter, giving the gingerbread unexpected bursts of flavour. And with another added extra—lemon icing . . .

Preheat oven to 180°C/350°F. Line an 18 x 10cm/11 x 7 inch cake tin with baking paper. Melt the butter and treacle or syrup in a saucepan. Sift dry ingredients into a bowl, then pour butter mixture over. Whisk egg and milk together, then add to bowl and mix well. Place water into empty saucepan and bring to the boil, stirring to make sure no ingredients are wasted, and then add to mixture.* Stir well to combine then pour into tin and cook for 50 minutes. Mix lemon juice and icing sugar to desired consistency and drizzle over the gingerbread once it has cooled.

* This stage of the recipe can be omitted and the water added with the butter and syrup; it was important during wartime to make sure nothing went to waste.